Plum Gochu Cake Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe

Ingredients for Pain De Genes:
• 650 g. almond paste
• 10 ea. eggs, separated
• 70 g. trimoline
• 10 g. salt
• 120 g. flour
• 220 g. unsalted butter, melted
• 220 g. The Perfect Purée Plum Gochu Syrup

Ingredients for Plum Jam:
• 907 g. black plums
• 160 g. sugar
• 5 g. citric acid

Ingredients for Amaretto Ice Cream:
• 400 g. whole milk
• 250 g. heavy cream
• 50 g. glucose syrup
• pinch of salt
• 150 g. sugar
• 20 g. milk powder
• 3 g. commercial stabilizer (optional)
• 130 g. mascarpone cheese, room temp
• 42 g. amaretto

Ingredients for Gochugaru Caramel:
• 396 g. sugar
• 50 g. glucose syrup
• 180 g. unsalted butter, soft
• 400 g. heavy cream, heated
• 2 tbsp. gochugaru flakes
• 2 tbsp. li hing powder

Ingredients for Candied Buckwheat Groats:
• 150 g. buckwheat groats
• 70 g. sugar
• 5 g. vanilla
• 5 g. salt
• water, as needed

Method for Pain De Genes:
1. In the bowl of an electric mixer, paddle the almond paste to break up.
2. Add the egg yolks, trimoline, and salt to the almond paste and paddle until smooth.
3. Add the flour, followed by the butter; mix until homogenous.
4. Add the egg whites, being careful not to aerate.
5. Spread onto a lightly greased, parchment lined ½ sheet tray.
6. Bake at 300 F until lightly browned, 16-18 mins.

Method for Plum Jam:
1. Combine all ingredients in a pot.
2. Puree with an immersion blender until finely ground.
3. Cook on medium low heat until the jam reaches 219-221 F.
4. Cool completely.

Method for Amaretto Ice Cream:
1. Combine the milk, cream, glucose, and salt in a pot.
2. Bring the dairy to a boil.
3. Combine the sugar, milk powder, and commercial stabilizer. Stream into the boiling dairy.
4. Reduce to a simmer and cook for another 1-2 mins.
5. Cool on an ice bath until room temperature.
6. Add the mascarpone and amaretto; emulsify with an immersion blender.
7. Mature overnight in the fridge.
8. Spin according to ice cream machine specifications.

Method for Gochugaru Caramel:
1. Make a dry caramel with sugar and glucose syrup.
2. Reduce the heat to low and add the butter and whisk vigorously to emulsify.
3. Deglaze with the cream in 3 stages.
4. Add the gochugaru flakes and li hing powder.
5. Warm before serving.

Method for Candied Buckwheat Groats:
1. Toast the buckwheat groats at 320 F for 10 mins.
2. In a medium skillet, place the remaining ingredients and enough water to wet the sugar.
3. Bring to a boil.
4. Turn off the heat, add the buckwheat groats, and stir until the sugar crystallizes.
5. Return to medium heat and continue to cook until caramelized, stirring constantly.
6. Spread onto a piece of parchment.
7. Grind up to coarse crumb before plating.

Method for Plating:
1. Cut the pain de genes into 4 even pieces.
2. Brush liberally with The Perfect Purée Plum Gochu Syrup.
3. Evenly divide the jam among the cake pieces and spread into an even layer; stack and freeze before cutting.
4. Plate as desired; serve with a side of the warmed caramel.